Glazed Doughnuts Strain: Homemade Doughnuts

Glazed Doughnuts Strain

Everyone loves a good doughnut. That soft, sweet bread perfectly balanced by a glossy, sugary glaze can make any morning worthwhile. But, what if we told you there’s a way to take this classic treat to a whole new level? The Glazed Doughnuts Strain – an inspired name for a recipe, celebrating the notion that doughnuts, like fine wine or good cheese, can hold complex flavor profiles, sending your taste buds on a whirlwind tour.

A Journey Begins with A Single Bite

Simplicity is the greatest sophistication, they say. The ingredients for this recipe mirror this sentiment – nothing exotic or unattainable, just everyday items that when combined with care and finesse, produce something extraordinary. Let’s embark on this culinary adventure.


  • 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
  • 1 Tablespoon active dry yeast
  • 1/3 cup (65g) granulated sugar
  • 2 large eggs
  • 6 Tablespoons (86g) unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 4 cups (500g) all-purpose flour (spoon & leveled), plus more as needed
  • 1 – 2 quarts vegetable oil

    Basic Glaze:
  • 2 cups (240g) confectioners’ sugar, sifted
  • 1/3 cup (80ml) heavy cream or whole milk
  • 1/2 teaspoon pure vanilla extract
    See here for the Pink Glaze or the Chocolate Glaze

A Dance of Flavors: Making the Dough

Begin by activating your yeast. This first step is a tell-tale sign of whether the story of your doughnuts will be a tragedy or triumph. Mix the warm milk, yeast, and sugar together in your mixing bowl. Let them frolic for about five minutes, creating a frothy concoction. A bubbly top indicates a successful summoning of your yeast. If not, a fresh batch of yeast is needed.

Now, it’s time to introduce the remaining characters – the eggs, butter, vanilla, nutmeg, salt, and half of the flour. Start on a low beat, letting the ingredients find their rhythm, then gradually increase the tempo to a medium beat, letting the flour fully join the party. If your dough still clings to the bowl like a wallflower, don’t be shy to sprinkle in more flour. But be careful, you don’t want a stiff, lifeless dough. You’re aiming for a slightly sticky and lively ball.

Making the Dough: Glazed Doughnuts Strain
Making the Dough: Glazed Doughnuts Strain

Glazed Donut Strain: The Rise of the Dough

Now, your dough needs some alone time to grow. Give it a warm, cozy spot to rest and rise. It needs about 1.5-2 hours to double in size. Once the dough has bloated itself to its full glory, it’s time to knock it back down to size – quite literally. Punch it down, turning it out onto a floured surface.

The Formation: Crafting your Glazed Doughnuts Strain

Roll the dough out until it’s 1/2 inch thick, then using your doughnut cutter, carve out 12 perfect rings of potential deliciousness. As your doughnuts bask under a loose cover, prepare your pot of oil.

The Frying Game

Heat your oil to 375°F (191°C) and gently lower your doughnuts into the hot bath. They need a minute on each side to achieve a golden tan. Rescue your doughnuts with a metal spatula or slotted spoon and allow them to drain.

The Grand Finale: The Glaze

Now, it’s time for the crowning glory – the glaze. Go with our basic glaze and mix together your confectioners’ sugar, cream, and vanilla extract. Dunk each warm doughnut into the glaze, generously coating both sides, then let them rest and set.

Or: Use an Alternate Glaze

For the Intoxicating Pink Glaze:

A truly revolutionary glaze is more than just sugar and milk. It’s an art form. Not just about making something sweet to coat your doughnut. It’s about creating something that adds to the experience.

Here’s my riff on a classic glaze, rendered unforgettable by the addition of a few simple, yet impactful ingredients. All you need are confectioners’ sugar, heavy cream, vanilla extract, and a small amount of red food coloring.


  • 2 cups confectioners’ sugar, sifted
  • 1/3 cup heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 2-3 drops red food coloring


  1. Start by sifting your confectioners’ sugar into a bowl. This might seem like a pointless step, but trust me, it makes for a smoother glaze. Lumps are your enemy here.
  2. Stir in your heavy cream and vanilla extract. Heavy cream lends a thick, rich consistency, while the vanilla provides an aroma that just screams comfort.
  3. Add the red food coloring one drop at a time, stirring after each addition. This isn’t just about making the glaze pink. It’s about finding the perfect shade, the one that screams “eat me!” the loudest.
  4. Dip each warm doughnut into the glaze, ensuring both sides get a nice, even coat. Let them rest for about 20 minutes to let the glaze set and harden.

And there you have it, a simple pink glaze that will turn your doughnuts from good to unforgettable. It’s not about the complexity of the ingredients. It’s about the quality. And remember, no matter how tempting it is to lick the bowl, patience is a virtue. Wait for the doughnuts. They’re worth it.

For the Decadent Chocolate Glaze:

There’s something sinfully delicious about a well-executed chocolate glaze. It’s more than just a topping, it’s a statement. It speaks volumes about the doughnut beneath it, telling the world, “Hey, I’m not just any doughnut. I’m special.”

Here’s how you can prepare a chocolate glaze that sings, using high-quality cocoa powder, confectioners’ sugar, a splash of vanilla extract and a touch of heavy cream.


  • 1/2 cup unsweetened cocoa powder
  • 2 cups confectioners’ sugar, sifted
  • 1/3 cup heavy cream
  • 1/2 teaspoon pure vanilla extract


  1. Start by sifting your confectioners’ sugar and cocoa powder together in a bowl. The sifting process will remove any lumps and help the cocoa powder to fully integrate with the sugar.
  2. Slowly pour in your heavy cream while stirring the mixture. The cream adds a luscious, velvety texture that is key to a good chocolate glaze.
  3. Stir in your vanilla extract. It’s not a lot, but this tiny amount can greatly enhance the flavor of the chocolate.
  4. Once your glaze is smooth and velvety, dip each warm doughnut into the mixture, making sure to coat both sides evenly. Let the glaze set for about 20 minutes.

And there you have it, a divine chocolate glaze that adds the perfect touch of decadence to your homemade doughnuts. Remember, it’s all about the experience, and there’s nothing more satisfying than biting into a doughnut that’s been lovingly coated in rich, chocolatey goodness.

Add a little Sprinkle for Good Measure: Homemade Glazed Doughnuts
Powdered Donuts: Add a little Sprinkle

Glazed Donuts Strain: Preserving the Goodness

Enjoy your doughnuts fresh, but if you must store them, an airtight container at room temperature or in the fridge will keep them good for a couple of extra days.

And there you have it – the Glazed Doughnuts Strain recipe. A journey of flavor that will send your taste buds on a jet fuel gelato rollercoaster ride. So, go ahead and get your apron on. It’s time to create a strain of glazed doughnuts that would make any connoisseur proud.

Glazed Donut Strain

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Porchetta: An Italian Odyssey of Flavor

Porchetta Pork Belly

Listen, you don’t just make porchetta, okay? You embark on a journey, a culinary pilgrimage that transforms a humble pork belly into a gastronomic masterpiece. This is a dish with roots deep in the Italian countryside, a testament to the beautiful simplicity of rural cooking. You’re not just preparing food – you’re participating in a time-honoured tradition.

It’s time to roll up your sleeves and pay homage to the rich tapestry of Italian cuisine.

Porchetta: The Recipe


  • One 5-pound(2.26kg) piece of pork belly, skin on
  • 2 tablespoons fennel seeds
  • 2 tablespoons fresh finely chopped rosemary, sage, or thyme leaves
  • 1 tablespoon crushed red pepper flakes
  • 3 garlic cloves, minced
  • Zest of 1 lemon
  • Kosher salt
  • Freshly ground black pepper
  • Olive oil
  • 1 teaspoon baking powder

Pork Prep Procedure

  1. Toasting the Spices: Take your fennel seeds and toast them lightly in a dry pan over medium heat. You’re looking for a light golden color and a fragrance that makes you want to book a one-way ticket to Rome.
  2. Preparing the Rub: In a mortar, combine the toasted fennel seeds, chopped rosemary, red pepper flakes, minced garlic, and lemon zest. Pound it all together with a pestle until you have a coarse paste. You’re not just making a spice rub here, you’re crafting an aromatic tribute to the Italian countryside.
  3. Scoring the Belly: Lay your pork belly skin-side up on a clean work surface. Take a sharp knife and score the skin in a crosshatch pattern, being careful not to cut into the meat. This isn’t just for show – it’s going to help the fat render out and give you a gloriously crisp skin.
  4. Rubbing the Pork: Turn your pork belly skin-side down and season it generously with salt and pepper. Then take your spice paste and massage it into every nook and cranny of the meat.
  5. Roll and Tie the Belly: Now comes the fun part. Roll the pork belly up tightly, like you’re rolling a cigar that’s about to explode with flavor. Then tie it up with butcher’s twine at regular intervals. By this point, you should be starting to see the potential for greatness in this humble roll of pork.
  6. Optional Overnight Alchemy: Time for some culinary wizardry. Mix 1 teaspoon of baking powder with 3 teaspoons of kosher salt. Sprinkle it over your swine masterpiece. Wrap it up and let it rest in the fridge overnight. You’ve just initiated a science-backed flavor festival. (This step is optional if you’re in a hurry)

Let’s Roast this Little Piggy

  1. Slow and Steady: Preheat your oven to 300°F (150°C). Unwrap the pork belly, place it on a rack in a roasting pan, and slide it into the oven. Let it cook low and slow for about 3 hours. Trust me, good things come to those who wait.
  2. Crisping Finale: Alright, it’s showtime. Crank up the oven to 500°F (260°C) for an additional 10-15 minutes. Keep a hawk eye on it; we’re looking for a golden, crunchy armor, not a battlefield.
  3. Rest and Feast: Let your porchetta rest for at least 20 minutes before you carve into it. It’s about more than self-restraint – it’s about letting the juices redistribute. Now, slice that beauty up and reward yourself for a job well done.
Oven Roasted Porchetta
Oven Roasted Porchetta

That’s it. That’s Porchetta.

It’s not just a dish, it’s a journey. And like any good journey, it’ll leave you changed – and hungry for more.

Buon appetito, my friends. Enjoy your meal and savor every bite, because that’s what good food, good cooking, and good living are all about.

The Definitive Porchetta by Antica Porchetteria Granieri since 1916 with chef Paolo Trippini